Thursday, December 16, 2010

Penne with Vodka Sauce

Thank you to my friends for providing me with the 1/2 cup of vodka that I needed so that I didn't have to purchase any! Unfortunately, I will be having to purchase some in the near future; this meal is now a #1 meal in our house. Easy and O SO TASTY! There is a little sting from the vodka after a creamy, tomato sauce and fresh basil flavor. We love it, ate every bite, and wanted more.

Penne with Vodka SaucePrintable VersionKosher salt12 ounces whole-wheat penne1 28-ounce can whole plum tomatoes1 tablespoon unsalted butter2 shallots, minced1 clove garlic, minced1/4 teaspoon red pepper flakes1/2 cup vodka2/3 cup heavy cream1/2 cup freshly grated parmesan cheese, plus more for toppingHandful of fresh basil leaves, torn, plus more for toppingBring a large pot of salted water to a boil. Add the penne and cook as the label directs. Reserve 1/2 cup cooking water, then drain the pasta. Empty the tomatoes into a bowl and crush with your hands.Meanwhile, melt the butter in a large skillet over medium heat. Add the shallots and cook, stirring occasionally, until slightly softened, about 3 minutes. Add the garlic and red pepper flakes and cook, stirring, 30 seconds. Remove from the heat and stir in the vodka, tomatoes and salt to taste. Return the skillet to medium heat and simmer, stirring often, until the alcohol cooks off, about 7 minutes. Stir in the heavy cream and cook until the sauce thickens slightly, about 3 minutes. Stir in the parmesan and basil.Add the pasta to the sauce and toss to combine, adding some of the reserved cooking water to loosen, if needed. Season with salt. Serve topped with more parmesan and basil.Serves 3.